Karakteristik Yoghurt Drink yang difortifikasi Produk Kolagen Ikan

Abstract

Yoghurt drink merupakan produk pangan fungsional berbasis minuman yang melibatkan proses fermentasi dengan memanfaatkan bakteri asam laktat. Penambahan bahan fortifikasi yang tepat dapat memberikan manfaat tambahan bagi kesehatan. Penelitian ini bertujuan untuk menentukan karakteristik fisikokimia, mikrobiologis, organoleptik, aktivitas antioksidan dan antiinflamasi yoghurt drink dengan penambahan produk kolagen ikan (kolagen, gelatin, dan hidrolisatnya). Yoghurt tanpa/dengan bahan fortifikasi masing-masing ditambahkan 3%. Bakteri yang digunakan dalam proses fermentasi adalah Streptococcus thermophilus, Lactobacillus bulgaricus, dan Lactiplantibacillus plantarum subsp. plantarum IIA- 1A5. Metode penelitian meliputi hidrolisis produk kolagen ikan (collagel dan gelatin), penyegaran kultur bakteri, dan formulasi yoghurt drink. Setiap perlakuan dilakukan ulangan sebanyak tiga kali. Hasil menunjukkan bahwa yoghurt tanpa/dengan penambahan bahan fortifikasi telah memenuhi standar SNI pada karakteristik proksimat dan karakteristik fisikokimia, maupun biologis yoghurt. Hasil analisis statistik menunjukkan berpengaruh nyata (P<0,05) terhadap nilai TAT, viskositas, aktivitas antioksidan, antiinflamasi, aspek kekentalan pada uji hedonik dan aspek warna serta kekentalan pada uji mutu hedonik, namun tidak berpengaruh nyata (P>0,05) pada nilai pH. Aktivitas antioksidan pada yoghurt tanpa/dengan bahan fortifikasi termasuk ke dalam kategori kuat pada yoghurt tanpa bahan fortifikasi (Y) (393,52 µmol TE/g), dan sangat kuat pada yoghurt collagel (YC) (785,46 µmol TE/g), yoghurt gelatin (YG) (506,63 µmol TE/g), yoghurt hidrolisat collagel (YHC) (443,50 µmol TE/g), dan yoghurt hidrolisat gelatin (YHG) (906,46 µmol TE/g). Antiinflamasi pada yoghurt tanpa/dengan bahan fortifikasi termasuk ke dalam aktivitas antiinflamasi yang baik (>20%) dengan %inhibisi kontrol positif diklorofenak 96,67%, perlakuan Y (74,17%), perlakuan YC (84,17%), perlakuan YG (94,17%), perlakuan YHC (73,33%), dan perlakuan YHG (76,67%).

Kata kunci: antiinflamasi, antioksidan, fermentasi, hidrolisat, probiotik

Yoghurt drink is a functional food product in beverage form that involves a fermentation process utilizing lactic acid bacteria. The addition of appropriate fortification ingredients can provide extra health benefits. This study aims to determine the physicochemical, microbiological, and organoleptic characteristics, as well as the antioxidant and anti-inflammatory activities of yoghurt drinks supplemented with fish collagen products (collagen, gelatin, and their hydrolysates). Both fortified and non-fortified yoghurt drinks were prepared with a 3% addition of each ingredient. The bacterial strains used for fermentation included Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactiplantibacillus plantarum subsp. plantarum IIA-1A5. The research methods included the hydrolysis of fish collagen products (collagel and gelatin), bacterial culture revitalization, and the formulation of yoghurt drink. Each treatment was replicated three times. The results showed that both fortified and non-fortified yoghurt drinks met the Indonesian National Standard (SNI) requirements in terms of proximate composition, physicochemical, and biological characteristics. Statistical analysis revealed significant effects (P<0.05) on titratable acidity (TAT), viscosity, antioxidant activity, anti-inflammatory activity, thickness in hedonic testing, and color and thickness in hedonic quality testing, while no significant effect (P>0.05) was observed on pH values. Antioxidant activity in the yoghurts was classified as strong in non-fortified yoghurt (Y) (393.52 µmol TE/g), and very strong in fortified yoghurts collagen yoghurt (YC) (785.46 µmol TE/g), gelatin yoghurt (YG) (506.63 µmol TE/g), collagen hydrolysate yoghurt (YHC) (443.50 µmol TE/g), and gelatin hydrolysate yoghurt (YHG) (906.46 µmol TE/g). Anti-inflammatory activity in all treatments was considered good (>20%), with the positive control diclofenac showing 96.67% inhibition, while treatments resulted in Y (74.17%), YC (84.17%), YG (94.17%), YHC (73.33%), and YHG (76.67%).

Keyword: anti-inflammatory, antioxidant, fermentation, hydrolysate, probiotics